Tag Archives: entree

Vegetable Curry with Lentils

29 Apr

Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

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Beet Burgers

18 Mar

beet burger

Ingredients: purple beets, rice, garlic, all purpose seasoning, dried oregano, onion powder, liquid smoke, fresh ground peppercorns, Dave’s Killer Bread, flaxseed meal, and water.

Roast 4 purple beats, pealed and halved, for 1 hour at 400 degrees. Once cooled, shred. Then combine with 2 cups cooked rice (brown and forbidden mixed), 3 chopped garlic cloves, 1 TSP all purpose seasoning, 1/2 TSP dried oregano, 1/2 TSP onion powder, 1/4 TSP liquid smoke, 6 turns fresh ground peppercorns, and 3 slices of Dave’s Killer Bread (toasted and finely crumbled). In a separate bowl, whisk together 1 TBSP flaxseed meal with 3 TBSP warm water. Add this to the mixture as egg substitute.

Form 4-inch patties (about 2 cm thick) from the mixture and place on a cookie sheet lined with parchment paper. Freeze for 30 minutes to an hour before pan frying. Serve on hamburger buns with vegan tartar sauce (blend 1 cup raw soaked cashews, 1/4 cup plain soy milk, 1/4 onion, 4 pickles, 1/2 TSP salt, 1 TBSP pickle juice, 1/2 TBSP white wine vinegar, 1/2 TBSP lemon juice, and pepper), tomato, lettuce, red onion, and cheese if you wish.

Inspired by Portobello Vegan Trattoria’s beet burger.

Experiment: Try using a mixture of purple beets and golden beets, which have a slightly sweeter flavor.

Potato Soup

15 Nov

Ingredients: Potatoes, onion, olive oil, granulated garlic, sea salt, basil, spinach, dried red pepper flakes, chicken, and chicken stock.

This tasty, slightly spicy, soup is quick and easy to make. It literally took me less than thirty minutes from start to finish. It would make a great lunch with a side salad or served as an appetizer with pasta for dinner.

Heat three tablespoons of olive oil over medium-high heat in a large stock pot. Add six peeled and cubed russet potatoes, half of a diced onion, half a teaspoon of granulated garlic, one to two teaspoons of dried red pepper flakes, and half a teaspoon sea salt. Cook this for about eight minutes, stirring often.

Stir in one cup of chopped fresh basil, two cups of chopped fresh spinach, and one cup of chopped, pre-cooked chicken breast.  (I use leftover roasted chicken from the night before.) Pour in just enough chicken stock to cover the potatoes and bring it to a boil. Reduce the heat to a simmer and cover for another fifteen to twenty minutes until the potatoes are soft but not quite falling apart.

Depending on the flavor of your chicken stock, you may need to add more salt to taste.

Experiment: Add fresh red bell peppers. Try kale instead of spinach. Use cooked Italian ground sausage instead of chicken. Add a splash of balsamic vinegar at the end for an added twist. Top with fresh grated Parmesan cheese.

Pesto Meatballs

1 Nov

Ingredients: Ground beef, pesto sauce, garlic, bread crumbs, eggs, pepper, and salt.

In a large bowl, combine 1 to 1½ pounds of quality thawed ground beef with ¾ cup of pesto sauce, a couple cloves of pressed garlic, one egg (whisked), and one cup of bread crumbs. It makes it easier if you use crushed croutons. That way you don’t have to add much salt to the meat. Add fresh ground peppercorns. Mix thoroughly.

Preheat your oven to 350 degrees. Try to roll the meatballs so that they’re all about the same size for even cooking. Cook for 25 to 30 minutes until they’re nice and brown.

Top with a bit of extra pesto sauce if you like. These are delicious with simple pasta, in sub sandwiches, or as an appetizer.

Experiment: Spice them up by adding dried red pepper flakes or cayenne pepper. Try adding fresh diced peppers for a different flavor. Add half a cup of grated Parmesan, Asiago, Romano, or even a scoop of Ricotta cheese. Cook the meatballs ahead of time and freeze them for later use.

Butternut Squash, Bacon, and Goat Cheese Pizza

11 Oct

This pizza was inspired by my friend Elisabeth after she served something very similar and super tasty to my family.  Thanks, E!

Ingredients: Butternut squash, bacon, goat cheese, mozzarella, sweet onion, olive oil, garlic, red pepper flakes, and pizza crust.

Start off by roasting about half of a Butternut squash in one inch cubes at 425 degrees until browned and softened (about twenty minutes).  Set them aside.

Cook ten slices of bacon and set aside to crumble once cooled.

In a heavy bottom skillet, caramelize one whole sweet onion. Set this aside.

Take your pizza crust (I use Boboli pizza crust if I don’t have time to make my own) and drizzle about two tablespoons of olive oil over the top. Evenly spread it over the surface of the crust. Take four to six minced cloves of garlic and sprinkle it evenly on the crust. Add about two cups of grated mozzarella cheese then the caramelized onions. Next, sprinkle about 1 to 1½ cups of baked squash followed by the crumbled bacon. Lastly, add another few tablespoons of mozzarella.

Bake for about ten minutes or for however long your pizza crust suggests as the best time. During the last two minutes of baking, add a ¼ cup of crumbled goat cheese and finish baking. Add one to two teaspoons of fresh dried red pepper flakes after baking if you like it spicy!

Experiment: Try adding a red sauce instead of the garlic and olive oil sauce. Top with fresh slices of cold tomato once the pizza comes out of the oven. Add thin slices of zucchini or mushroom. Hmmm… What else do you like on your pizza? Serve with baby spinach and arugula.